Zucchini Summer Salad
Summer is here and I am getting lots of calls for recipe ideas for cool, light salads. This Zucchini Summer Salad is a crisp, light and tangy salad you will make over and over again.
¼ c. pine nuts, toasted*
2 medium yellow squash, seeded, julienned
2 medium green zucchini, seeded, julienned
1 Serrano chile, thinly sliced
¼ c. olive oil
juice from 1 lemon
½ bunch mint leaves, chiffonade
salt and freshly ground black pepper, to taste
4 oz. parmesan cheese, shaved
Preheat oven to 350 degrees. *Spread pine nuts on a baking sheet and bake 8-10 minutes; until slightly fragrant. In a large mixing bowl; toss together the yellow squash, zucchini, chile, olive oil and lemon juice. Add the mint and pine nuts. Season to taste with salt and pepper. Divide among serving plates; sprinkle with shaved cheese. Serves 4.